Fondant embosser roses

Fondant embosser roses

If you want to give your cake or cupcake a particularly beautiful coating, this fondant embosser is the perfect choice. Simply press the embosser lightly into the fondant or marzipan and the pattern will be clearly visible. For particularly great effects, the mass is then decorated with color, royal icing and pearls to match

Fondant embosser - Application

Choose a paste that you would like to emboss and knead it well. Depending on the intended use, you can use fondant, marzipan, modeling paste, flower paste or modeling chocolate, but rolled fondant, marzipan or a mixture of modeling chocolate and fondant are best. Roll out the mixture evenly. While a thickness of 3 mm is sufficient for a cupcake, the coating of a cake can also be 4 to 5 mm thick. This makes it easier to place the rolled-out mixture on the cake without cracks and also makes it easier to hide small imperfections. To prevent the pattern from warping, the coating can be embossed on the cake first; for smaller patterns such as cupcakes or small decorations, the mixture is decorated beforehand.

Dip the fondant embosser briefly into baking starch and then tap it off lightly. Then gently press the embosser into the rolled-out mass, depending on the thickness of the mass and the intended use, the embossing will be a little clearer or a little weaker. For a larger surface, for example an entire cake, the embosser is reapplied so that the pattern continues to run evenly. In between, dip the embosser in baking starch again to prevent it from sticking.

The finished embossing can be decorated as desired. Draw very fine lines, for example, with a food pencil, some mixed powder paint or royal icing. You can also create great effects with small pearls or dots of color in corners or at transitions.